Wash the cherries and pat dry, gently, with absorbent kitchen paper. Arrange them in the jars, washed and dried perfectly.
Put in every jar about 80 g (2 1/2 oz) sugar, a lemon rind and a little piece of the cinnamon stick. Cover
with the rum to 2 inches under the top of cherries.
Add the alcohol to cover cherries. Close hermetically.
Put the jars in the sun and turn them upside down once a day or more for a week. Then preserve them in the dark for at least a month.
At this point your cherries are ready to be eaten.